Bookkeeping Basics for Small Business Owners
10 Marzo 2020
Capital Budgeting Decisions Examples, Techniques & Analysis Video & Lesson Transcript
14 Aprile 2020
Bookkeeping Basics for Small Business Owners
10 Marzo 2020
Capital Budgeting Decisions Examples, Techniques & Analysis Video & Lesson Transcript
14 Aprile 2020

How to Design a Commercial Kitchen Layout for Your Restaurant

A Commercial Kitchen

But behind every successful chef there is a food service manager, who are every bit as important. How you operate your kitchen will determine the design and space you need to make it happen. For example, an assembly-line workflow will require a different amount of space than a zoning configuration. While you can always make modular changes to a kitchen after it’s built, you’ll always have the same amount of space to work with, so it’s important to make these decisions early for the best success.

A small commercial kitchen layout is going to end up looking a lot different than a larger one, and your available space will determine what kind of restaurant equipment you can fit. Similar to the assembly line layout, but for full service and fine dining restaurants, prep-line style kitchens emphasize the importance of food preparation. At Barcelona Wine Bar, owner Andy Pforzheimer has many different prep stations for different meals. Every area of the kitchen should emphasize restaurant food safety and restaurant health codes. While the fun part of designing a kitchen may be the cooking and prep areas, the cleaning stations are just as important. Think through where your dirty dishes will pile up, as well as where to place clean dishes so they’re easy to reach when plating food. After food is prepped, it will be moved to your cooking stations.

What are the types of commercial kitchens?

There are five commonly used in most commercial kitchens: assembly line, island, zone-style, galley and open kitchen. Each one has unique benefits depending on the style of restaurant you want to open, the type of food you are cooking and the amount of space your building allows for kitchen space.

But it can be daunting to figure out where to start your research and how to find a commercial kitchen to rent. Commercial kitchen space is available for beginning food entrepreneurs, caterers, product manufacturers, or food truck operators. Stainless steel working surfaces, high-temp dishwasher, food prep sink, 3-compartment pot & pan sink, 2-oven commercial stove with flat-top grill and six burners, commercial microwave oven. New facility with Lake County Health Department certified kitchen. In our restaurant kitchen, I’ve driven some of my cooks crazy with moving things around, buying different equipment and changing how we operate. During one discussion with a cook about why I’d made a change, I explained that every step matters. As we grow and learn, we evolve, and sometimes that calls for change.

General Requirements For Commercial Kitchens

It can be hard to know exactly which rules you have to follow since the regulations vary by state and even sometimes by locality. Restaurant industry food and drink sales have increased every year since 2005, according to Statista. The United States Department of Labor’s Bureau of Labor Statistics, states employment opportunities for food service managers is expected to grow by 9 percent by 2026. You will need to obtain a food handler’s card through your local county health department or a licensed vendor. For a current list of kitchen spaces available in Portland Oregon, visit the Kitchen Commons website.

  • Determining the size of your restaurant kitchen takes more thought and planning than just looking at the average commercial kitchen size.
  • So naturally, kitchens needed to be just large enough to serve those seats—but any larger than absolutely necessary can cost you money.
  • There should be space in the back of house for the executive chef to supervise line cooks, sous chefs, and other back of house employees.
  • Indian kitchens are also supported by biogas and solar energy as fuel.
  • If you’re contemplating designs and have not yet established your menu, or at the very least, determined what cuisine you’ll be serving, you’re getting a bit ahead of yourself.

Plus, the monthly leases or memberships include minimums of $300 to several thousand dollars — making it hard for those that just want to use a kitchen a few times a year. Based on these estimates, it could cost several thousands of dollars just to book a commercial kitchen for one event. Prices for Peerspace rentals vary by the hour and can cost $75 to $200+ an hour. What makes this an incredible deal is the fact that there are no memberships or monthly fees required to book your space. And that’s something you won’t find when renting most commercial kitchens through other avenues.

Factors to Consider in Your Restaurant Kitchen Floor Plan

Your bathrooms for staff must be clean, have non-porous floors, and must be equipped with a hand washing station. Once you’ve decided which, if any, of these configurations might work best for your foodservice operation, you’ll want to start getting more into the specifics of how it will run. The kitchen owner will have their own insurance, but you may need to have business property insurance as well. In fact, the kitchen owner may request to be included on that insurance to cover themselves from any negligence claims. You can leave it up to the kitchen owner to ensure that the space is up to code. This can save you a lot of time, frustration, and money that you would otherwise spend on gaining and maintaining compliance.

  • Not to mention, your HVAC system is also essential to maintaining a safe commercial kitchen space.
  • In fact, a high percentage of your restaurant budget could be devoted to energy costs.
  • An open kitchen layout lets customers see the action that usually takes place behind the scenes.
  • Outside of the changing landscape, several additional factors can dictate the size of your kitchen and dining room.
  • Most commercial kitchens also require special equipment such as food processors or meat slicers, so be sure to factor those in.

Your kitchen should have some elements of flexible design that can accommodate future menu changes. This might include shelving units, racks, and prep tables with wheels, so you can rearrange your space as needed. Even if you’re working with a small restaurant kitchen layout, your design should account for the flow from delivery and storage all the way through to cooking and cleaning.

What are the pros and cons of renting a commercial kitchen for my business?

If your kitchen is large enough to have a ring layout with empty space in the center, you can have multiple cooks in the kitchen and they can easily rotate to work multiple stations at once. In a very small space, like a food truck, the galley kitchen is the only option the space allows. The station layout creates separate zones for each type of activity that goes on in the kitchen or for each kind of dish that is prepared in it. For example, a restaurant could have a soup and salad station, meat station, frying station, and baking station. The island setup is best for restaurants with ample kitchen space to ensure that the island doesn’t create an obstacle for the BOH team. Commercial kitchen’s layout can determine how smoothly the restaurant functions. When the kitchen is designed strategically, it enables the back-of-house team to work efficiently and produce high-quality meals consistently.

A Commercial Kitchen

In a shared kitchen, you will likely have access to the same tools and equipment as you would in a private kitchen. You are the sole leaseholder in a private kitchen, so you can be there whenever you want for however long you need.

How to Build a Commercial Kitchen

The design and construction of kitchens is a huge market all over the world. The layout and design of a commercial kitchen will have a significant influence on the functionality and the potential success of any food service operation. Careful planning and research is required in order to ensure cost efficiency and avoid cost overruns. This article provides a comprehensive list of the equipment needed to design a profitable commercial food service operation. If you’re planning to open your own restaurant, coming up with your restaurant kitchen layout can be a challenge. It can be hard to know where to begin — you’ve got to deal with health department regulations, space limitations and efficiency concerns. Restaurant kitchen design forces you to take several factors into account, which can make it overwhelming.

What factors determine commercial kitchen design?

  • Island style.
  • Zone style.
  • Assembly line.

This area might also contain a receiving area for inventory shipments, shortening the distance new stock has to travel through your restaurant. Canteen kitchens were often the places where new technology was used first.

Set strict standards for food storage, safety, preparation, disposal, etc. Codes vary between states, counties and even cities, so it is important to familiarize yourself with these before starting your design—even if you’ve designed commercial kitchens elsewhere. A Commercial Kitchen is a kitchen in a house, restaurant, hotel, bar, or any other hospitality type business that’s main focus is to prepare food for customers. The word ‘commercial’ tells us that these kitchens are designed for food that is to be sold rather than food that is cooked and eaten by the person or people making it. First and foremost, how big of a kitchen workspace do you need? However, every kitchen is different, so consider how many staff members you will need in the space at any given time, as well as prep and storage space. If you’re not exactly sure, choose a kitchen on the larger side.

Mobile – Main Menu – Hamburger Menu

This may be common in an attic space that is being converted into a living space, or a studio apartment. Since these items won’t always be in use, you will need adequate space allotted to store these tools. It is also important to explore future needs so that you can change your menu without being limited by available equipment. There may be fresh produce being delivered, boxes of dry goods, and various packages that must be placed into refrigerators and freezers.

  • Beecher even separated the functions of preparing food and cooking it altogether by moving the stove into a compartment adjacent to the kitchen.
  • If the company is hesitant or unwilling to share its inspection history with you, move on and seek a commercial kitchen with a sparklingly clean inspection history.
  • By partnering with the right commercial kitchen, your business can keep overhead costs down, reduce risk, and increase your chance of success.
  • When done well, the layout of a commercial kitchen can improve efficiency, optimize communication among workers, make the kitchen safer and maximize space.
  • All content on this page is for general informational purposes only and does not apply to any specific case, is not legal, tax or insurance advice and should not be relied upon.
  • If planning to add other menu items in the future, these additions should also be factored in to prevent expensive changes in construction and equipment purchases down the line.
  • If your application includes any open flames, pilot lights, or fryers, you likely will need a hood ventilation system as well as fresh air return.

It seems like a no-brainer, but you need to be consciously aware of cleanliness in your design. Even mistakes as minimal as storing raw food too close to ready-to-eat food can lead to dangerous problems for your restaurant. Many kitchens offer you free cleaning supplies and ways to compost and recycle. Or, limited types of businesses can license their own home kitchen.

WHICH COMMERCIAL KITCHEN SHOULD I CHOOSE?

The owners of these communal kitchens pay for required permits and ensure they adhere to the local health codes. Smaller businesses, such as the ones mentioned above, benefit from having a professional space without the huge overhead costs. So if you wonder how much does it cost to rent a commercial kitchen, keep all that in mind, too. You should keep in mind that every commercial kitchen is different and come with its own set of rules, equipment, and usages. Also, it’s essential to do some research on the kitchen you’re interested in renting to make sure it fits your business or event needs. Size, location, a precise list of equipment, and available hours should all be noted as you begin your commercial kitchen space search. Saint Paul location is newly renovated & conveniently located directly off Dale Street N. Plenty of stainless steel working surfaces with different spaces/rooms.

Do you have a kitchen you want to offer up to an emerging food entrepreneur? Make extra revenues in your off-time and connect with qualified renters easily. See how The Food Corridor can make getting started, even easier. Browse our location library and enjoy no-hassle bookings today. To save you the hassle, we’ve done some digging and compiled helpful tips to help you find the perfect commercial kitchen rental.

A Commercial Kitchen

These areas should be equipped with the appropriate equipment for the volume and type of food you serve. Most restaurants have gas range-oven combinations in their cooking stations, as well as commercial fryers. However, your restaurant might also have additional cooking equipment for special dishes. Dishwashing equipment must either reach temperatures hot enough to sanitize, or there must be multiple sink compartments to wash, rinse and sanitize by hand. A licensed commercial kitchen may use equipment designed for home cooking, without industrial capacity, but your setup must still meet a list of requirements for sanitation and food safety. 6,000 sq ft kitchen with multiple work areas conveniently located near Hwy 36 and Hwy 61. Multi-prep and packaging areas with stainless steel tables; stackable convection ovens, stockpot gas stove, tilt skillet, walk-in coolers, and freezers.

Method 1 of 5:Purchase and Install Refrigeration

For instance, placing an industrial dishwasher away from where the dirty dishes are collected means that a lot of time is wasted on retrieval. It would be impossible to build a commercial kitchen without factoring in available space. It is a common reaction to view a small kitchen as limiting, but that does not have to be the case. If working within a small kitchen, you can take steps to optimize storage, conserve space, and maximize the overall usage of the commercial area. For instance, ensure that only functional, commonly used equipment is placed in a small kitchen so that you can avoid clutter. Designing a kitchen with ergonomics in mind involves organizing it so that staff are comfortable while working and able to move as little as possible to complete tasks. Kitchens with Ergonomic Configurations position equipment and supplies in close proximity, so employees don’t need to reach, crouch, or walk from their stations to get what they need.

Your chefs can be as creative and as innovative as they wish to be. Building code dictates that any wall within a certain distance from an oven or stove needs to be brick or other approved fire resistant material. Other walls are generally either tiled with glazed ceramic tiles or covered with FRP, which stands for fire-resistant paper. FRP is a textured, pressed paper product with a semi-glossy surface which makes it easier to clean. The most common ceiling treatment is the standard T-bar with acoustic tiles. You could also check online sites like The Kitchen Door and Kitchen for Rent to look for listings in your area. The perfect ecosystem of products to maximize operational efficiency and ensure customer satisfaction.

  • Chinese cooking will use a pot or wok for pan-frying, stir-frying, deep frying or boiling.
  • The island layout puts all of the cooking equipment in the center of the kitchen, with all of the other stations on the perimeter.
  • Take inspiration from these five popular commercial kitchen layouts.
  • A pre-installation inspection is always conducted to ensure a seamless install.
  • Your restaurant idea, including the kind of food you serve, will be one of the biggest factors dictating how you need to use your kitchen space.

With this layout, it’s best to keep the hotter surfaces away from customers, and it may make sense to put a glass partition between customers and the kitchen. One of the most important factors in your restaurant kitchen layout is its legality. There’s a lot to love about a career as a food service manager. You’ll get to use your experience, skill, and knowledge in a variety of ways.

What impact does this have on designing your commercial kitchen? Fast-casual dining is becoming more fast than casual, and full-service restaurants are embracing to-go options. Allie worked in fast food kitchens before joining Toast and now DoorDash, writing about the future of the restaurant industry. Plan for the worst by designing your kitchen to be modular, so you can move certain areas around to access https://quickbooks-payroll.org/ the equipment that might break down – refrigerators, walk-ins, ranges, etc. Though some restaurant kitchens might be more tech-forward than others, just about any venue can benefit from a kitchen display system . Each cooking station should also be equipped with a digital kitchen order system . This is a tablet or screen that displays digital order tickets sent directly from your restaurant POS system.

We want to hear yourthoughts on effective restaurant kitchen designs. Include detailed measurements of equipment for food prep, display, refrigeration, and storage, and be ruthless when deciding what’s important.

In fact, a high percentage of your restaurant budget could be devoted to energy costs. There are many requirements in a restaurant kitchen, so before you dive into the factors to consider when planning a commercial kitchen design, you’ll need to do a little research. Of course, there is a lot to consider when designing a restaurant kitchen.

Think about it like building a new detached garage – it must be separated from the domestic residence. Once you have the plans in place for the kitchen, they must be sent to the local health department for approval before any construction has started.

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